Ari has written over 211 issues of Zingerman’s newsletter, “Zingerman’s News,” and has contributed to such magazines as Fine Cooking, Specialty Foods, Gourmet Retailer, and Food and Wine. He has received praise for his books: "Zingerman’s Guide to Good Olive Oil," "Zingerman’s Guide to Good Vinegar," "Zingerman’s Guide to Good Parmigiano-Reggiano," "Zingerman’s Guide to Giving Great Service" and his newest book, "Zingerman’s Guide to Good Eating." His latest volume is "Zingerman's Guide to Better Bacon" published in July 2009.

Ari has written over 211 issues of Zingerman’s newsletter, “Zingerman’s News,” and has contributed to such magazines as Fine Cooking, Specialty Foods, Gourmet Retailer, and Food and Wine. He has received praise for his books: "Zingerman’s Guide to Good Olive Oil," "Zingerman’s Guide to Good Vinegar," "Zingerman’s Guide to Good Parmigiano-Reggiano," "Zingerman’s Guide to Giving Great Service" and his newest book, "Zingerman’s Guide to Good Eating." His latest volume is "Zingerman's Guide to Better Bacon" published in July 2009.

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'''Sunday, July 12, 1 - 2 p.m.'''

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'''Matthew Locricchio''' created the highly regarded '''Superchef''' library series of cookbooks for young readers. The eight books in the series introduce young chefs and new cooks to classic recipes from Italy, France, China, Mexico, Greece, India, Thailand and Brazil.

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His book '''The International Cookbook for Kids''' won the prestigious Disney Adventures Magazine Book Award for Best Hands-On Book for Kids 2005. In 2006 it was also honored with two Gourmand World Cookbook Awards for Best Book for Children and Family in the USA, and Best in the World (Honorable Mention) for 2005. His latest book '''The Second International Cookbook for Kids''' features the cooking of Greece, India, Thailand and Brazil.

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Matthew was born into a restaurant and catering family in Detroit and has worked in the food service industry a great part of his life. Included in his resume as a chef are stints at the well known Gandy Dancer in Ann Arbor, Michigan, The West Coast Stock Exchange’s private club in San Francisco, as well as the legendary Barbary Coast restaurant. Matthew has also taught as a guest instructor at The Institute of Culinary Education in New York City. He guest lecturers in the series “Adventures in the Global Kitchen for Kids and Families” at The American Museum of Natural History in New York City. Matthew’s next book is devoted to American cooking for teenagers and will be published by Marshall Cavendish in the fall of 2010.

Revision as of 11:16, 12 June 2009

Two sisters growing up in Chicago, an author who calls himself a “barbecue life coach,” a cocktail mixologist and a pizza chef extraordinaire will highlight the ALA Annual Conference’s first Cooking Pavilion this July in Chicago. Authors and chefs will be heating up the exhibit floor with fantastic displays of the latest cookbooks. Chefs will be there everyday to prepare the hottest recipes on the Demonstration Stage and to autograph their latest books. Among the works expected to be featured include:

Market-Fresh Mixology: Cocktails for Every Season by Bridget Albert (Author) and Mary Barranco (Contributor)
The book is a celebration of a bold new integration of culinary art and cocktail culture. Market-Fresh Mixology shows how additions from the farmer’s market, garden, or pantry can elevate classic cocktails to the next level. It also introduces an entirely new dimension to the ideal of seasonal cocktails, with a clean, contemporary approach that uses fine spirits and fresh ingredients to create cocktails for every occasion. Practical tips on cocktail mixing techniques, garnishes, enhancements, glassware, and bar tools are also included as well as amusing lore surrounding classic cocktails.

Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons by Gary Wiviott and Colleen Rush
Wiviott and Rush ask the reader to forget their notions about barbecue and, in essence, start over and do exactly what they tell you. Get it right with the “Five Easy Lessons” program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. Wiviott is a barbecue life coach, whose popular online tutorial has been teaching the virtues of low and slow barbecue. Rush is the author of The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear
of Faux Pas (Broadway, 2006).

Spatulatta Cookbook by Isabella and Olivia Gerasole
Isabella and Olivia Gerasole are poised to be an enormous success in the culinary world. They have an abundance of media experience already—appearing on The Tonight Show with Jay Leno and Today, and have been featured on ABC-TV’s World News Tonight. These spunky sisters inspire and motivate other kids to become chefs and have fun while making healthy meals and snacks. They host on www.spatulatta.com, a cooking for kids Web site that recently won a 2006 James Beard Award. Their kid-friendly recipes range from basic “Mom’s the Star Toast” to a peek into various ethnic cuisines like “Yumbo Gumbo.”

Grilled Pizzas & Piadinas by Craig Priebe
Chef Craig Priebe, the executive chef for Henry Crown & Company in Chicago, has grilled for more than a decade and his pizzas have won numerous culinary awards. For seven years, Priebe owned C.K’s Grilled Pizza, a restaurant garnering acclaim from media including National Public Radio, U.S. News & World Report, Travel + Leisure, Delta Sky Magazine, Atlanta Magazine, Pizza Today, and the Atlanta Journal-Constitution. “Grilled Pizzas & Piadinas” is Priebe’s debut cookbook, packed with more than 75 quick and easy recipes, full color photographs, and all the latest techniques that will inspire a beginner cook or a seasoned chef to fire up the grill.

Ari Weinzweig, author and Zingerman’s Co-Owner & Founding Partner, moved to Ann Arbor from his hometown of Chicago to attend the University of Michigan. After graduating with a degree in Russian history, he went to work washing dishes in a local restaurant and soon discovered that he loved the food business. Along with his partner Paul Saginaw, Ari started Zingerman’s Delicatessen in 1982 with a $20,000 bank loan, a staff of two, a small selection of great-tasting specialty foods and a relatively short sandwich menu. Today, Zingerman’s is an Ann Arbor institution—the source of great food and great experiences for over 500,000 visitors every year. Each day the Deli serves up thousands of made-to-order sandwiches with ingredients like corned beef and pastrami, homemade chopped liver and chicken salad. The Deli stocks an array of farmhouse cheeses, smoked fish, salamis, estate-bottled olive oils, vintage vinegars, whole bean coffees, loose leaf teas and much more.

Ari has written over 211 issues of Zingerman’s newsletter, “Zingerman’s News,” and has contributed to such magazines as Fine Cooking, Specialty Foods, Gourmet Retailer, and Food and Wine. He has received praise for his books: "Zingerman’s Guide to Good Olive Oil," "Zingerman’s Guide to Good Vinegar," "Zingerman’s Guide to Good Parmigiano-Reggiano," "Zingerman’s Guide to Giving Great Service" and his newest book, "Zingerman’s Guide to Good Eating." His latest volume is "Zingerman's Guide to Better Bacon" published in July 2009.

Sunday, July 12, 1 - 2 p.m.

Matthew Locricchio created the highly regarded Superchef library series of cookbooks for young readers. The eight books in the series introduce young chefs and new cooks to classic recipes from Italy, France, China, Mexico, Greece, India, Thailand and Brazil.
His book The International Cookbook for Kids won the prestigious Disney Adventures Magazine Book Award for Best Hands-On Book for Kids 2005. In 2006 it was also honored with two Gourmand World Cookbook Awards for Best Book for Children and Family in the USA, and Best in the World (Honorable Mention) for 2005. His latest book The Second International Cookbook for Kids features the cooking of Greece, India, Thailand and Brazil.

Matthew was born into a restaurant and catering family in Detroit and has worked in the food service industry a great part of his life. Included in his resume as a chef are stints at the well known Gandy Dancer in Ann Arbor, Michigan, The West Coast Stock Exchange’s private club in San Francisco, as well as the legendary Barbary Coast restaurant. Matthew has also taught as a guest instructor at The Institute of Culinary Education in New York City. He guest lecturers in the series “Adventures in the Global Kitchen for Kids and Families” at The American Museum of Natural History in New York City. Matthew’s next book is devoted to American cooking for teenagers and will be published by Marshall Cavendish in the fall of 2010.